Development of Instant Foods and Emergency-Survival Rations for Service Use

A variety of instant and ready-to-eat foods and emergency/survival rations were developed for use by the Services meeting logistic requirements. Items developed include quick-cooking dehydrated pulses and vegetables, curry mixes like the Avial mix and omelette mix, instant fruit flavoured milk and lassi beverage powders. soup cubes, fruit bars and intermediate moisture fruits and vegetables which could be used as such or as components of pack rations. Various types of compressed ready-to-eat bars were developed for use as combat rations by the Army and a soft, flavoured fudge bar as survival ration for the Navy. The various products remained acceptable for 6-12 months under ambient conditions when packed in flexible laminate pouches and were found acceptable in large scale user trials by the Services and several mountaineering and Antarctica expeditions

Microstructures in rapidly solidified Ni-Mo alloys

Ni-Mo alloys of compositions ranging from pure Ni to Ni-40 at % Mo were rapidly solidified by Chill Block Melt Spinning in vacuum and were examined by optical metallography, X-ray diffraction and transmission electron microscopy. Rapid solidification resulted in an extension of molybdenum solubility in nickel from 28 to 37.5 at %. A number of different phases and microstructures were seen at different depths (solidification conditions) from the quenched surface of the melt spun ribbons

Detection of Sugar-Lectin Interactions by Multivalent Dendritic Sugar Functionalized Single-Walled Carbon Nanotubes

We show that single walled carbon nanotubes (SWNT) decorated with sugar functionalized poly (propyl ether imine) (PETIM) dendrimer is a very sensitive platform to quantitatively detect carbohydrate recognizing proteins, namely, lectins. The changes in electrical conductivity of SWNT in field effect transistor device due to carbohydrate - protein interactions form the basis of present study. The mannose sugar attached PETIM dendrimers undergo charge - transfer interactions with the SWNT. The changes in the conductance of the dendritic sugar functionalized SWNT after addition of lectins in varying concentrations were found to follow the Langmuir type isotherm, giving the concanavalin A (Con A) - mannose affinity constant to be 8.5 x 106 M-1. The increase in the device conductance observed after adding 10 nM of Con A is same as after adding 20 \muM of a non - specific lectin peanut agglutinin, showing the high specificity of the Con A - mannose interactions. The specificity of sugar-lectin interactions was characterized further by observing significant shifts in Raman modes of the SWNT.Comment: 12 pages, 3 figure

Achieving intense shades in semi-chrome suedes

This article does not have an abstract

A Multi-electrode Electrochemical and Scanning Differential Electrochemical Mass Spectrometry Study of Methanol Oxidation on Electrodeposited PtxRuy

Methanol electro-oxidation was studied on a series of electrodeposited PtxRuy catalysts constructed as multielement band electrodes. A combination of electrochemical and scanning differential electrochemical mass spectrometry measurements were performed to evaluate the composition-dependence of methanol oxidation, methanol decomposition, CO2 current efficiency, and the product distribution at 25 and 50 °C. At 25 °C, cyclic voltammetry revealed that the presence of Ru led to enhanced methanol oxidation rates over that of pure Pt. Methanol decomposition showed a similar composition-dependence. Mass spectrometry measurements revealed the evolution of HCOOH and CO2 during methanol oxidation and allowed indirect determination of H2CO produced. Notably, these products were not observed during methanol decomposition. The most active electrode compositions and the highest instantaneous current efficiencies for the formation of CO2 were found to depend on several factors. At 25 °C, the maximum activity was 10% Ru, while at 50 °C the most active composition increased to 25% Ru. Pure Pt had the highest instantaneous current efficiency for CO2 at both temperatures. The product distribution reflected high CO2 evolution for Pt, with an increasing fraction of the product emerging as H2CO at higher Ru content. Increasing the temperature improved the CO2 current efficiency for all electrode compositions. These results confirm that methanol oxidation occurs though a parallel reaction pathway on PtxRuy electrodes. In addition, the balance between the different reaction pathways depends on several factors, including Ru composition and temperature

Fog-induced variations in aerosol optical and physical properties over the Indo-Gangetic Basin and impact to aerosol radiative forcing

A detailed study on the changes in aerosol physical and optical properties during fog events were made in December 2004 at Hissar (29.13° N, 75.70° E), a city located in the Indo-Gangetic basin. The visible aerosol optical depth was relatively low (0.3) during the initial days, which, however, increased (0.86) as the month progressed. The increasing aerosol amount, the decreasing surface temperature and a higher relative humidity condition were found favoring the formation of fog. The fog event is also found to alter the aerosol size distribution. An increase in the number concentration of the nucleation mode (radius<0.1µm) particles, along with a decrease in the mode radius showed the formation of freshly nucleated aerosols. In the case of accumulation mode (0.1µm<radius<1.0µm) an increase in the mode radius was observed showing the hygroscopic and coagulation growth of particles. The observed aerosol optical depth spectra are model fitted to infer the aerosol components which are further used to compute the aerosol radiative forcing. The top of the atmosphere forcing is found to increase during foggy days due to large backscattering of radiation back to space. It is also shown that during foggy days, as the day progresses the RH value decreases, which reduces the forcing value while the increasing solar elevation increases the forcing value. Thus the fog event which prolongs longer into the daytime has a stronger effect on the diurnally averaged aerosol radiative forcing than those events which are confined only to the early morning hours

Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sample

The probiotic properties of the riboflavin producing lactic acid bacterium, Lactobacillus fermentum MTCC 8711 were evaluated. The strain was resistant to the acidic environment with the pH of 3.5 and more than 100% survivability of the cells was observed after 4 h. Similarly, 85% survivability was observed in the presence of 0.3% (w/v) bile salts. The strain exhibited β- galactosidase activity by blue colored colony formation in the MRS agar plates with X-gal and IPTG. Further, it was found to be a medium acidifier with a DpH value of 0.96 after 5 h of growth. The strain was also able to reduce the cholesterol up to 50% in the presence of cholesterol and bile salts. Since the strain possesses the basic properties of the probiotics and produces riboflavin, it could be considered as a better starter culture in the fermented food industry. Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sampleS. Jayashree*, K. Jayaraman and G. KalaichelvanSchool of Biosciences and Technology, VIT University, Vellore-632 014, Tamil Nadu, India*Corresponding Author, Email:  [email protected]; Phone- 91-416-220- 2901; Fax- 91-416-224-3092Cite This Article as: S. Jayashree, K. Jayaraman and G. Kalaichelvan. 2010. Probiotic properties of the riboflavin producing Lactobacillus fermentum strain isolated from yoghurt sample. J. Ecobiotechnol. 2(2): 11-16.ÂÂ

Reduction Inshipment Delinquencies Andproduct Lead TIME Onenhancing Customer Service: a Case Study

REDUCTION INSHIPMENT DELINQUENCIES ANDPRODUCT LEAD TIME ONENHANCING CUSTOMER SERVICE: A CASE STUDY. Customer service plays an important role in an organization\u27s ability to generate income and revenue. From this perspective, customer service should be included as part of an overall approach to systematic improvement. A customer service experience can change the entire perception a customer has of the organization. The present paper identifies the current weaknesses of an electronic companyin terms of shipment delinquencies and long product lead-times and to propose recommendations to the company to overcome the issues towards enhancing customer service. The paper investigates the organizations\u27 internal and external environment factors towards establishing strengths and opportunities and further analyzing the various problems faced in order to establish the root-cause components. A list of recommendations are proposed through which the company may be able to enhance its level of customer service, increase its market share and sustain in the industry as a serious and viable contender

On the role of dust storms in triggering atmospheric gravity waves observed in the middle atmosphere

Lower atmospheric perturbations often produce measurable effects in the middle and upper atmosphere. The present study demonstrates the response of the middle atmospheric thermal structure to the significant enhancement of the lower atmospheric heating effect caused by dust storms observed over the Thar Desert, India. Our study from multi-satellite observations of two dust storm events that occurred on 3 and 8 May 2007 suggests that dust storm events produce substantial changes in the lower atmospheric temperatures as hot spots which can become sources for gravity waves observed in the middle atmosphere

Differential scanning calorimetry and wide-angle X-ray scattering studies of bread staling

Wide angle X-ray scattering (WAXS) was used to follow the development of crystal size and strain during the staling of bread containing different additives. In this it was observed that one can classify the good anti-staling additives as gelatin, propylene glycol, maltodextrin and anti-staling enzyme corresponding to the order of increasing crystal size for a particular Bragg reflection in all the samples and correlate using DSC (differential scanning calorimetry) studies of all the bread compositions containing different additives. (C) 1998 John Wiley & Sons, Inc